Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
this post was submitted on 26 Jun 2025
1 points (100.0% liked)
Science Memes
17476 readers
1725 users here now
Welcome to c/science_memes @ Mander.xyz!
A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
Rules
- Don't throw mud. Behave like an intellectual and remember the human.
- Keep it rooted (on topic).
- No spam.
- Infographics welcome, get schooled.
This is a science community. We use the Dawkins definition of meme.
Research Committee
Other Mander Communities
Science and Research
Biology and Life Sciences
- !abiogenesis@mander.xyz
- !animal-behavior@mander.xyz
- !anthropology@mander.xyz
- !arachnology@mander.xyz
- !balconygardening@slrpnk.net
- !biodiversity@mander.xyz
- !biology@mander.xyz
- !biophysics@mander.xyz
- !botany@mander.xyz
- !ecology@mander.xyz
- !entomology@mander.xyz
- !fermentation@mander.xyz
- !herpetology@mander.xyz
- !houseplants@mander.xyz
- !medicine@mander.xyz
- !microscopy@mander.xyz
- !mycology@mander.xyz
- !nudibranchs@mander.xyz
- !nutrition@mander.xyz
- !palaeoecology@mander.xyz
- !palaeontology@mander.xyz
- !photosynthesis@mander.xyz
- !plantid@mander.xyz
- !plants@mander.xyz
- !reptiles and amphibians@mander.xyz
Physical Sciences
- !astronomy@mander.xyz
- !chemistry@mander.xyz
- !earthscience@mander.xyz
- !geography@mander.xyz
- !geospatial@mander.xyz
- !nuclear@mander.xyz
- !physics@mander.xyz
- !quantum-computing@mander.xyz
- !spectroscopy@mander.xyz
Humanities and Social Sciences
Practical and Applied Sciences
- !exercise-and sports-science@mander.xyz
- !gardening@mander.xyz
- !self sufficiency@mander.xyz
- !soilscience@slrpnk.net
- !terrariums@mander.xyz
- !timelapse@mander.xyz
Memes
Miscellaneous
founded 2 years ago
MODERATORS
https://youtu.be/hzMzFGgmQOc?t=285
"well done steaks. if I see a speck of red, it's going back. you better cook my food".
Signed, a well done meat enjoyer.
I mean, false equivalency, don't you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it's technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
Technically false. Taenia saginata (beef tapeworm) embeds itself in a cystic form in the skeletal muscle of cattle and is transmitted to humans through consumption of undercooked, contaminated beef. Not very common in North America, and relatively easy to catch during inspection, but youre wrong that undercooked beef is safe to eat, strictly from technical standpoint.
Also, can you provide evidence of your claim that pathogens only infect the 'surface' of beef, but penetrate chicken and pork?
That being said, I will always order beef tartare from a reputable restaurant if it's offered. yolo
It's commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:
https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe
First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.
(Edit: emphasis added above)
This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.
Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator's temperature higher than that. It's typical that slightly lower temps will work if it's done for longer--jerky and sous vide usually takes several hours--but I don't have a chart handy for taenia saginata specifically.
Fascinating! Thank you for being informative. Truly appreciate it.
Yes that is about 2.5 times the recommended safe temp. I am not going the math though.
load more comments
(1 replies)
Gotta love how everyone forgot about Newton in all this. Enjoy your instantly well-cooked hand, which is also made of meat.
Double the food. Sweet!
recycling!
My man, if you slapped something at 32,000 miles per hour, you don't have a hand to cook anymore :P
As your friendly neighborhood person with knowledge about food and cooking, 2 pounds is an absurd weight for an uncooked rotisserie chicken, that is a very small and cooked weight, 4-6 pounds is going to be typical. Also, more importantly, you cannot cook something faster by increasing the temperature past a pretty quick point, meat is an excellent insulator. No slap can cook the inside of a frozen chicken unless the entire chicken disintegrates.
Tbf though, a slap at 3700 mph would absolutely disintegrate the chicken.
Shredded chicken it is
And your hand
Also, if you cooked it to 400 degrees it would be disgusting. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.
Speak for yourself, I love a good carbonized chicken
I've read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so...
load more comments
(3 replies)
No one's going to point out the absurd starting assumption KE=mcT??
Why is that absurd?
What if I wanted to cook the chicke through friction, by say inserting an object 3 fingers or so thick in and out of its cavity as fast as athletically possible? ... so um... how long should I keep fucking my chicken?
alternatively, how long do I have to keep choking my chicken to cook it?
Math says it’ll take more than 2 minutes, so unfortunately it’s out of reach for you
Fucking nerds in the comments^l^ ^love^ ^it^
Yeah yeah we get it, Newton will fry your hand and pls don't cook a chicken to 205°C core temp.
BUT! What kinda physics major forgets Newton AND the fact that you won't convert kinetic energy into heat with 100% efficiency?
I know, three math majors in a trench coat, that's who'll forget it.
This guy engineers! Real world applications experience vs math
Where's the link to the YouTube video where someone tried this? I remember listening to it last time someone posted this.
Introducing the pneumatic oven range. Place the chicken in the can and press the button... No mess cooking and bone meal blending! High calcium foods!
In general, chicken needs to be heated to 74C or 165F for a few seconds to kill off dangerous pathogens.
Here is a list of other times and temperatures for chicken to be considered safe
So has anyone who's actually cooked a chicken before done the math? Because my guy just slapped this poor bird into pure carbon. Did he mean to do 205°F? It's still too high, but it would at least be edible.